Ingredients
| Ingredient | Quantity |
|---|---|
| Garlic, minced and crushed | 3 cloves |
| Chicken breast, diced and boiled | 1/2 piece |
| Eggs | 4 |
| Prochiz cheese, roughly chopped | 1 slice |
| Cooking oil for sautéing | 3 tablespoons |
| Salt, pepper, and seasoning (Royco) | To taste |
Instructions
- Begin by boiling the eggs until fully cooked. Once done, drain and immerse them in ice water to cool.
- Carefully peel the eggs and slice them lengthwise, ensuring the egg whites remain intact for presentation. Set aside.
- Gently scoop out the yolks using a spoon and place them in a mixing bowl.
- In a pan, heat the cooking oil over medium heat and sauté the minced garlic until fragrant.
- Add the boiled chicken to the pan, seasoned with salt, pepper, and Royco seasoning, stirring well to combine.
- Incorporate the egg yolks and Prochiz cheese into the chicken mixture, ensuring everything is evenly mixed.
- Using a spoon, carefully fill the halved egg whites with the chicken, yolk, and cheese mixture.
- Finish by sprinkling a touch of pepper on top of each filled egg.
- Your Egg on Egg ala Yemima is now ready to be served!
This delightful dish is perfect for a unique appetizer or a fun addition to your brunch spread, combining the rich flavors of chicken and cheese with the comforting essence of eggs. Enjoy!